Aloo Bukhara chutney, a vibrant and flavorful condiment, is a cherished addition to many Indian weddings and festive meals. Its unique blend of sweet, tangy, and savory notes perfectly complements the richness of traditional dishes like biryani and kebabs. The dried plums, or "aloo bukharas," lend a deep, complex sweetness that's beautifully balanced by the earthy potatoes and aromatic spices. This chutney isn't just a condiment; it's an experience, a burst of flavor that elevates any meal to something truly special.
This recipe unveils the secrets to crafting this exquisite chutney, transforming humble ingredients into a culinary masterpiece. From selecting the perfect dried plums to mastering the subtle art of spice blending, we'll guide you through each step of the process. Ready to embark on a flavorful journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Large pot
- Spoon
- Plate
- Stove
Ingredients
- Aloo Bukhara (dried plums): 10 kg
- Water: 12 liters
- Sugar: 20 kg
- Green Cardamom
- Almonds: 1 kg
- Red Chili Powder: 2 tablespoons
- Ginger: 1/2 kg
- Raisins: 1/2 kg
- Cashews: 1/2 kg
- Pistachios: 1/2 kg
- Coconut Kernels: 2 coconut shells
- Red Sherbet: 1 bottle
Step-by-Step Instructions
Step 1. Prepare the Plums and Sugar Syrup
- Soak 10 kg of aloo bukhara in 12 liters of water for an hour.
- Cook 20 kg of sugar in 4 liters of water until it becomes soft.
- Remove the soaked plums from the water. Save the leftover water to make sherbet later.
- Add the soaked plums to the cooked sugar and cook until slightly hardened.
Step 2. Incorporate Spices and Dry Fruits
- Add 2 tablespoons of red chili powder, and the water from the soaked plums to the pan. Cook until thickened.
- Peel and chop almonds, ginger. Prepare raisins, cashews, pistachios, and coconut kernels.
- Add prepared dry fruits (almonds, raisins, cashews, pistachios, and coconut) to the chutney.
Step 3. Enhance Flavor and Color
- Add one bottle of red sherbet to enhance flavor, fragrance, and color.
- Cook on low heat until the chutney is completely ready.
Step 4. Cool and Thicken
- Remove from heat, let cool, and thicken.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- The plums should be soaked for at least an hour to soften.
- Use low heat to prevent burning and ensure even cooking of the chutney.
- Adjust the amount of dry fruits according to your preference.
Nutrition
- Calories: approximately 120000
- Fat: approximately 1500g
- Carbs: approximately 28000g
- Protein: approximately 500g
FAQs
1. Can I use fresh plums instead of dried plums (aloo bukharas)?
While you can try, fresh plums lack the intense sweetness and concentrated flavor of dried plums, resulting in a significantly different chutney. Dried plums are essential for the classic taste.
2. How long can I store the Aloo Bukhara chutney?
Store the chutney in an airtight container in the refrigerator. It should last for about a week. For longer storage, consider freezing it in portions.
3. Can I adjust the spice level in the recipe?
Absolutely! Feel free to adjust the amount of chili powder or green chilies to your preferred level of spiciness. Start with less and add more gradually to taste.
With its vibrant color, rich aroma, and unforgettable taste, this Aloo Bukhara chutney is sure to be a hit at your next gathering. Enjoy the satisfying process of creating this delicious condiment and the compliments it's sure to receive. Now go ahead and impress your family and friends with this delightful treat!